Zucchini Breakfast Cake (w/ low FODMAP version)

Health Highlights

Ingredients

1 medium	Zucchini (medium; grated (about 2 cups))
4 tbsp	Butter, grass fed, unsalted (melted)
1/4 cup	Coconut oil ((I used melted)
114 gm	Whole Milk Yogurt, plain (plain low fat Greek; (FODMAP followers use lactose free plain yogurt if you want though the amount of lactose per serving is quite low with; Greek yogurt)
2 large	Egg (large; whisked)
2 tbsp unpacked	Brown sugar (TB)
1/4 cup packed	Brown sugar (granulated)
1/3 cup unpacked	Coconut meat (unsweetened)
1	Vanilla extract, pure (tsp.)
1/2	Almond extract, McCormick (tsp.)
1 1/2 cup	All-purpose white flour (unbleached; or whole-wheat; (FODMAP followers use King Arthur GF multipurpose flour blend))
1/2	Baking soda
1/2	Baking powder
1/3 cup whole	Almonds, raw (sliced)
1/2 cup, sifted	Powdered/icing sugar
1/4 tsp	Almond extract, McCormick
2 tsp	Water, filtered

Preheat oven to 350 degrees.
Grease 8 x 8 square pan.
In medium bowl, add zucchini, eggs, melted butter, oil and yogurt stirring to blend.
Blend in sugars, coconut, and extracts.
Slowly add in flour, baking soda, and baking powder blending until incorporated.
Add in almonds.
Pour into prepared pan. Bake for 30 minutes.
To create glaze: add confectioner's sugar, water and almond extract together in a small bowl. Whisk to create a thick-soup consistency adding more water if needed. Drizzle over cake.

Calories 2816

Calories from fat 1436

Calories from saturated fat 869

Total Fat 160 g

Saturated Fat 97 g

Trans Fat 0.1 g

Polyunsaturated Fat 10.2 g

Monounsaturated Fat 25.1 g

Cholesterol 572 mg

Sodium 235 mg

Potassium 1674 mg

Total Carbohydrate 302 g

Dietary Fiber 17.5 g

Sugars 142 g

Protein 51 g